GIFT   ©F 


Eleventh  Series,  No.  16  April  10,  1920 


Sulktin 


Instruction  in 

Institution   Administration 


Published  by 


525  West  120th  Street 
New  York  City 


' 


Teachers  College  Bulletin 

Published  fortnightly  from  September  to  May,  inclusive.  Entered  as 
second-class  matter,  January  15,  1910,  at  the  Post  Office,  New  York.,  N.  Y., 
under  Act  of  August  24,  1912.  Acceptance  for  mailing  at  special  rate  of 
postage  provided  for  in  Section  1103,  Act  of  October  3,  1917,  authorized. 


Instruction  in  Institution 
Administration 

BY  EMMA  H.  GUNTHER  AND  KATHARINE  A.  FISHER 

FOREWORD  :  The  first  bulletin  of  this  series,  on  "  Current  Notes  in  Insti- 
tution Administration,"  issued  in  January  of  this  year,  has  had  many  re- 
sponses. Inquiries  have  come  not  only  from  those  wishing  to  organize 
new  courses  in  Institution  Management  in  colleges  and  normal  schools, 
but  also  from  many  of  those  now  conducting  such  courses  who  plan  to 
enlarge  the  work.  It  seems  desirable,  therefore,  to  give  in  this  second 
bulletin  special  attention  to  Instruction  in  and  Training  for  Institution 
Administration. 

Introduction 

In  order  to  obtain  as  complete  information  as  possible  regard- 
ing the  development  of  courses  in  Institution  Administration 
in  schools  and  colleges  throughout  the  country,  a  letter  of 
inquiry  was  recently  sent  out  from  Teachers  College  by  the 
writers  of  this  bulletin.  The  returns  were  tabulated,  and  an 
outline  of  these  is  here  presented.  It  is  possible  that  all  schools 
giving  such  instruction  are  not  included;  if  omissions  are  re- 
ported, these  will  be  published  in  a  later  bulletin.  Also,  if  there 
are  any  corrections  to  be  made  in  the  outline,  notes  of  these  will 
be  welcome. 

Following  this  outline  of  the  colleges  giving  courses  in  insti- 
tution administration  there  is  presented  a  suggested  two-year 
college  program,  in  which  the  specialized  subjects  are  outlined. 
It  is  hoped  that  this  outline  may  serve  as  a  basis  for  a  discussion 
of  the  development  of  standard  courses  in  Institution  Adminis- 
tration. Comments  and  constructive  criticisms  will  be  appreciated. 

A  short  annotated  bibliography  completes  the  bulletin. 

3 

444241 


List  of  Colleges  Giving  Courses  in  Institution 
Administration 


OR     COLLEGE 


OUTLINE  OF  SPECIAL 
COURSE  OR  COURSES 


PRACTICE 


1.  Bradley     Polytechnic    Study     of     lunch     room   In  school  cafeteria. 
Institute,  Peoria,  111.       problems. 


2.  College  of  Industrial   Equipment    studies;    ac-  Cafeteria   and   tea   room 
Arts,  Denton,  Texas.       counting;         wholesale  used  as  laboratory  for 

marketing;    studies    in  food  preparation. 

management     of     food 

departments. 

3.  Colorado  State  Agri-   Study   of   administrative  Cooking   and   serving   in 
cultural  College,  Fort       problems     and     stand-  college  dining  hall  and 
Collins,  Colo.                      ards;    labor    problems;  City         Hospital  —  30 

marketing;          large  hours    a    week    for    18 

quantity    cookery;    ac-  weeks     during     senior 

counting.  year. 


4.  Connecticut     College   Buying  for  institutions. 
for      Women,      New 
London,  Conn. 


College     dormitory     and 
refectory   management. 


5.  Cornell       University,    Organization  and  manage-  Housekeeping  and  super- 
Ithaca,  N.  Y.                     ment;  studies  in  equip-  vision      in      cafeterias, 
ment;    supplies;    labor  kitchens,  clubs  and  dor- 
and           housekeeping;  mitories  on  campus, 
marketing  and  accounts. 

6.^Drexel  Institute,  Phil-   Institution    cookery;    ac-   Work  in  cafeteria,  dining 
adelphia,  Pa.  counting.  room  and  tea  room;  in 

city  hospitals;  3rd  year 
—  65-75  hours  outside 
of  class  work. 


7.  Lewis    Institute, 
Chicago,  111. 


8.  Kansas  State  Agri- 
cultural College,  Man- 
hattan, Kan. 


Studies  in  equipment  and   Work  in   dormitory,   tea 


room  and  institute 
laundry;  observation  in 
other  institutions. 


housekeeping  methods; 
marketing ;  large 
quantity  cookery; 

cafeteria  and  tea  room 
management. 


Equipment  and  organiza-  In  college  cafeteria, 
tion;  labor  problems; 
accounting  and  business 
procedure;  furnishings; 
marketing  and  large 
quantity  cookery  and 
serving. 


9.  Macdonald     College,   Organization  and  adminis- 


Quebec,  Canada. 


tration;  buying;  storage 
and  issuing  of  supplies; 
equipment ;  dietaries ; 
secretarial  work;  labor 
problems;  institution 
laundering. 

4 


Assisting,  during  the 
senior  year,  in  the 
college  residences  and  in 
the  college  lau  n  d  r  y . 
Observation  in  typical 
institutions. 


SCHOOL   OR   COLLEGE 


OUTLINE  OF  SPECIAL 
COURSE  OR  COURSES 


PRACTICE 


10.  MacDonald  Institute,    Institution    housekeeping  Assist  during  senior  year 
Guelph,  Canada.                methods;  management;  in  residence  and  college 

accounting.  dining  halls. 

11.  Mechanics    Institute,    Equipment  studies;  large  Supervision    of    students' 
Rochester,  N.  Y.                quantity  cookery ;  menu  cafeteria. 

making. 

12.  Miami        University,    Marketing;   housekeeping  In  college  dormitory. 
Oxford,  Ohio.                     methods;    labor    prob- 
lems. 


13.  Michigan  Agricultural 
College,  Lansing, 
Mich. 

14.  Milwaukee-Downer 
College,     Milwaukee, 
Wis. 


15.  New  York  State  Col- 
lege    for      Teachers, 
Albany,  N.  Y. 

16.  Oregon     State    Agri- 
cultural College,  Cor- 
vallis,  Ore. 


17.  Pennsylvania  State 
College,  State  College, 
Pa. 


18.  Pratt  Institute, 
Brooklyn,  N.  Y. 


19.  Purdue       University, 
Lafayette,  Ind. 


20.  State  College,  Brook- 
ings,  S.  D. 


Study  of  various  kinds  of 
institutions  and  their 
management. 

Large  quantity  cookery 
and  menu-making  with 
emphasis  on  hospital 
and  college  dietaries; 
equipment,  labor  prob- 
lems and  organization. 


In     boarding 
dormitory. 


club     and 


In  hospitals,  college  cafe- 
teria and  dining  rooms. 


Lunch   room   equipment;    In  cafeteria  —  8  hours, 
marketing;  food  prepa- 
ration and  service. 

Business  management  and   Acting  as  manager,  cook, 
housekeeping  methods; 
food    preparation    and 
service     for     cafeterias 
and  dining  rooms. 

Problems  in  the  economic, 
dietary  and  sanitary 
aspects  of  a  large  house- 


and  waitress  in  cafeteria 
and  dormitory;  4  hours 
per  day  of  5  day  week 
of  6  weeks. 

Ten  hours  per  week 
throughout  senior  year 
in  college  dormitory 
and  commons. 


Institutional  management   Three  months  institution 
problems,         including       work  before  certificate 
equipment    and    costs;       is  given, 
large  quantity  cookery 
and  menu-making. 


Management  of  lunch 
rooms,  hospitals  and 
other  institutions; 

equipment  problems. 


Cafeteria        service 
laboratory. 


in 


Institutional  cookery  and   In     dormitory,     kitchen, 
management.  dining        room        and 

cafeteria;  special  cater- 
ing; 15  hours  per  week. 


SCHOOL  OR  COLLEGE 


OUTLINE  OF  SPECIAL 
COURSE  OR  COURSES 


PRACTICE 


21.  State  College  of 
Washington,  Pullman, 
Wash. 


22.  State  Normal  School, 
Santa  Barbara,  Calif. 


Study  of  housing,  food 
and  administrative 
problems  for  large  group 
living ;  large  quantity 
cookery. 


In  student  residence  haHs ; 
special  catering ;  6  hours 
per  week  for  2 
semesters. 


Problems  of  management;  In  college  cafeteria;  special 

marketing;  accounting;  catering;  264  hours  dis- 

large  quantity  cookery;  tributed        throughout 

renovation.  year. 


23.  Stout     Institute,    Institutional 
Menomonie,  Wis.  ment. 


manage-    In  dormitory  and  practice 
cottage. 


24. 


School  of  Practical 
Arts,  Teachers  Col- 
lege, New  York  City. 


In  hospitals,  college  lunch- 
rooms, dormitories  and 
other  institutions;  20 
hours  a  week  for  1 
semester;  summer  work 
in  addition  to  this. 


Institution  housekeeping 
including  cleaning  and 
renovation  problems; 
dining  room  and 
cafeteria  service ;  hos- 
pital dietary  depart- 
ments; institution 
laundering;  equipment, 
labor  problems,  organi- 
zation and  administra- 
tion ;  accounting ;  pur- 
chasing of  food,  fur- 
nishings and  other 
supplies.  Consideration 
of  courses  in  institution 
management  for 
teachers  and  organizers 
of  departments. 

25    Temple      University     Problems  in  management,    Waitress   and   cashier   in 

Philadelphia    Pa.       '        marketing  and  account-       school     lunchroom;     1 

ing.  hour  per  week ;  3  months 

in     institutional     work 

before  or  after  entering 

course. 


26.  University     of     Cali- 
fornia, Berkeley,  Cal. 


Cooperation  with  Uni- 
versity of  California 
medical  school  and  hos- 
pital ;  theoretical  and 
practical  training. 


Residence  in  hospital  for 
1  year,  4  months  of 
which  is  in  diet  kitchen. 


27.  University    of     Cali-   F°°d      preparation      and    Cafeteria  and  laboratory 
fornia     Los    Angeles        service     in     quantities       dietetic  work,  144  hours. 
'  suitable   for   cafeterias, 

school     lunches,     clubs 
and  tea  rooms. 


28.  University  of  Cin-  Marketing  and  large  quan-  In  university  and  medical 
cinnati,  Cincinnati  O.  ^*Y  cookery;  launder-  college  cafeteria ;  in  hos- 
ing; equipment;  floor  pital  dietary  depart 
plans,  labor  problems; 
management  problems 
in  lunch  rooms;  dormi- 
tories and  hospital 
dietary  departments. 


ment  and  laundry;  in 
City  Club  tea  room. 


SCHOOL  OR  COLLEGE 


OUTLINE  OF  SPECIAL 
COURSE  OR  COURSES 


PRACTICE 


29.  University  of  Chicago,    Institution     buying;     or-   In  university  halls,  lunch 
Chicago,  111.  ganization,   equipment;       rooms. 

accounts;  dietaries. 

30.  University  of  Illinois,   Equipment  and  manage-    In  cafeteria. 
Urbana,  111.  ment  of  hospitals  and 

other  institutions. 

31.  University  of  Indiana,    Study  of  various  kinds  of    In  cafeteria  and  hospital. 
Bloomington,  Ind.  institutions    and    their 

management. 

32.  University    of     Ken-   Financial,   executive   and    In  cafeteria, 
tucky,  Lexington,  Ky.       nutritional  problems  in 

feeding  large  groups; 
equipment  problems; 
large  quantity  cookery. 

33.  University     of     Min-    Marketing       and       large 
nesota,     Minneapolis,        quantity  cookery ;  study 
Minn.  of  organization,  service, 

equipment,  costs  and 
budgets  for  institutions. 


34.  University    of    Mon- 
tana, Missoula,  Mont. 


Marketing  and  buying; 
large  quantity  cookery; 
commercial  law  and 
management  problems. 


In  cafeteria:  (1)  Minor 
problems  in  administra- 
tion as  checking, 
cashiering,  counter 
service  and  office  work; 
(2)  Actual  responsi- 
bility in  management. 

In  dormitory. 


35.  University  of  Institution  management  In  university  and  high 
Nebraska,  Lincoln,  and  hospital  dietetics;  school  cafeterias;  in 
Neb.  marketing,  storage,  food 

service,  labor,  equip- 
ment; accounting;  dor- 
mitory problems. 


hospitals  after  gradua- 
tion or  during  summer 
vacation. 


36.  University   of   Wash-    Institutional 
ington,  Seattle,  Wash.        ment. 


manage-  Two  courses  in  practice: 
(1)  In  university 
commons  and  dor- 
mitories; (2)  Agencies 
outside  school  lunch 
rooms,  commercial  cafe- 
terias, department  store 
tea  rooms,  club  tea 
rooms  and  hospitals  — 
9  hrs.  per  week  each 
semester. 

37.  Western  Reserve  Uni-    Problems    in    administra-    In  college  lunch  rooms  and 
versity,  Cleveland,  O.        tion       of       institution       dormitory;  9  hours  per 
households.  week. 


Admission  Requirements 

Colleges  which  give  courses  in  Institutional  Administration 
require  at  least  junior  standing  for  admission  to  this  work  and 
in  some  instances  senior  standing.  High  school  graduation  is 
required  by  nearly  all  schools  which  do  not  give  courses  leading 
to  a  degree.  A  number  of  schools  and  colleges  have  age  limita- 
tions. Students  in  the  course  at  Pratt  Institute  and  at  the  Uni- 
versity of  Cincinnati  must  be  twenty-five  years  of  age.  At  Mac- 
donald  College  and  Macdonald  Institute  students  must  have 
entered  upon  their  twenty-third  year;  at  Temple  University 
twenty  years  is  the  age  limitation. 

Correlation  with  Administrative  Departments 
As  possible  practice  fields  for  students  in  Institutional  Ad- 
ministration are  available  in  the  college  residences  and  dining 
rooms,  provision  has  been  made  in  nearly  all  schools  and  colleges 
for  close  cooperation  between  the  courses  and  the  practice  fields. 
The  directors  of  college  dining  rooms  and  residences  are  usually 
instructors  in  Institutional  Administration  wherever  such  a  course 
is  given.  In  the  University  of  Washington  the  dining  halls  and 
dormitories  are  under  the  direction  of  the  Home  Economics 
Department  and  the  directors  of  these  are  also  instructors  in 
the  department.  At  Teachers  College  and  at  the  Universities  of 
Washington  and  Minnesota,  the  directors  of  dining  halls  and 
residences  also  lecture  in  Institutional  Administration ;  at  Me- 
chanics Institute  the  director  of  the  lunch  rooms  gives  the  in- 
struction in  Institutional  Management.  A  similar  plan  is  followed 
at  Pratt  Institute,  Cornell  University,  Western  Reserve  Uni- 
versity, and  Lewis  Institute,  and  no  doubt  in  other  colleges. 

Special  Courses 

In  an  earlier  bulletin  the  development  of  practice  work  in 
Institution  Administration  was  considered.  An  outline  of  special 
courses  of  instruction  is  given  here.  These  courses  will,  of 
necessity,  be  planned  to  suit  the  conditions  in  each  school  or 
college.  A  few  schools  still  give  only  a  one-year  course,  but 
quite  a  number  give  a  two-year  course. 

Where  a  preliminary  two-year  course  is  offered  in  general 
household  arts  the  two  years  of  Institution  Administration  work 

8 


following  may  include  several  special  courses,  each  dealing  with 
a  .certain  phase  of  administrative  work.  Buying  of  supplies 
for  institutional  households  is  an  important  phase  of  this  work 
and  deserves  special  consideration.  Housing  problems  and 
housekeeping  methods  in  large  group  households  should  receive 
their  share  of  attention ;  there  is  a  tendency  to  lay  such  emphasis 
on  food  problems  that  the  study  of  other  housekeeping  activities, 
including  institution  laundering,  may  be  neglected.  Too  much 
stress  cannot  be  placed  upon  the  importance  of  including  all 
phases  of  the  work.  A  study  of  the  principles  of  organization, 
supervision,  and  administration  is  obviously  of  major  impor- 
tance in  a  course  in  Institution  Administration,  and  a  knowledge 
of  business  procedure  is  most  necessary. 

A  critical  study  of  the  content  of  such  special  courses  and 
of  the  methods  of  teaching  is  urgently  needed.  It  is  quite  evi- 
dent that  standards  have  not  yet  been  developed  and  that  much 
investigation  and  research  work  must  be  carried  on  before  such 
courses  can  be  organized  in  a  comprehensive  way  as  well  as  on 
a-  sound  basis. 

Suggested  Two-Year  Course  in  Institution  Administration 

Requirements  for  Admission 

Two  years  of  satisfactory  college  work  in  Home  Economics 
with   required   general   and   technical   courses. 
Credits 

Candidates  for  the  degree  of  Bachelor  of  Science  or  Bachelor 
of   Arts  must   complete   a  total  of    124  to    128  points   in   four 
years.     For  the  major  in  Institution  Administration  a  total  of 
60  points,  including  electives,  is  required  for  the  two  years. 
Fields  vf  Work 

Programs  leading  to  either  degree  with  a  major  in  Institution 
Administration  are  designed  to  prepare  students  as : 

1.  Managers  of  school  and  industrial  lunch  rooms,  cafeterias 
and  tearooms. 

2.  House  directors  in  college  dormitories,  clubs,  etc. 

3.  Dietitians  in  hospitals  and  sanitariums,  or  in  connection  with 
social    service   departments   or   agencies.      (Pupil   dietitian 
training  is  necessary.) 

9 


nd  experience  m  adimnistiative  work,  in  xnstitu- 


t  A  special  coarse  in  Methods  of  Teach- 


:n   Institution   Airrunistration 
X:in ::  r-   ^  oo  x  ^  ry 

Year1  l^!ran^!  HoreL 
[Practice  Work 

C'T^Lr.iz.i::^r.  an  i 

_        I  Practice  Work 

- .  _        »•  ,       -        _ 

•  *  "Tmii  "P**  i  ^atiime'f  "*fi 


?r:::-- 

V 

Note:    In  each  year  SK 

cot  for  the  rar*s 

Qumm&y  Cookery 

Lectures  and  laboratory.     This  course  includes  practice   in 
materials  in  large  quantities;  planning  of  menus   to 
*^*giaiti4^  of  cafeteria,  lunchroom,  tearoom,  dubs,  etc. 
of  catering  for  spinal  OiTjiSKHts 

Institution  Buying 

Lectures,  visits  to  markets,  observation  trips  to  institutions. 
Purchase  of  food  supplies.  Study  of  grades,  judging  of  quality 

and  cost  m   relation  to  i^asfl^   and  storage,     fcjflurpmcnt    tor 

Institution  Housekeeping 

Lectures  and  observation.  Survey  of  development  of  insti- 
tutional households,  with  a  consideration  of  the  various  activities 
connected  with  large  group  living.  Social  aspects;  professional 
ethics. 

Floor  plans  and  interior  construction;  heating,  lighting,  venti- 
lating and  plumbing;  sanitation  and  laundry  problems;  methods 
of  cleaning;  materials  and  apparatus;  furnishings. 

Administration  of  food  service;  cafeteria  and  dining  room 
•~rerr 


Hospital  dietary  departments  and  their  special  problems. 
Observation  in  typical  institutions. 

10 


*)    ^  '  *•'.  '.  •?  **.+  ''. 

\.  Various   system*  of   organization;   charting;    liiiiina   of 

:    r~  <.r.  Cc  r  c  :z^.*  :  IT.    •'.  :    *js.  •  «:  r 
of  service;  principles  of 

^u        -/'"TTl  1*t       TV--L  T.J£-£."  ^rTV.  ~i  T. 

preparation  of  statements  and  reports;  rfH»"fiji  forms  of 
ness  correspondence;  contracts;  legal  aspects 
Pn00pid  r-  -    '»'-•'.  .<  .•:  *:  *:  :,  :  '  £ 

Institution  Laundering 

Whenever  possible,  instroctio 
most  advisable,   with  arrangements   for  practice  work  in  die 

-  .»!  ---      f-.----.*---.       __      •  _ru«*jlr*-       ^  .«  rfa.dtn- 

--      t        --     -  ^      .....     ._.-..-:    :.  -  :/j  .:  _r.r 

5>rrid/  Problems  and  Practice  Work 

Two  semesters.    Practical  work  in  college  lunch  rooms,  cafe- 
terias, dining  hafls,  and  residences.     A  rotation  of 
worked  oat  duties  in  die  minor  problems  of 

as  Hnen-rooo:  housekeeper.  o&ce  assistant.  ; 

ststant.  leading  to  more  rcgponsftlc  work  intolyiog  major  prob- 

kflM  r-i  rr-i.r-c4'':Tr.^rr-*       rri.^"nc.-  ^rc'-trr.^   for 

rr'  '<--~^~    '.~   .'^"i~   '^"'.'i'r      '-'".^ 


has  a  valuable  coot  libation  to  make  in  the  study  of 


The  following  refer 


ACCUUXTLRG  AJTD  M  AXj 

RITTEX HOUSE.  CHAKixs  F.     Elements  vf  Accounting.    Boston: 
A.  D.  Maffachhn.  1915. 


rtr*T*nc*    r'.r 

• 

•.. 

to  the  miow  types  of 


in  a  very  practical  war. 

THOMPSOX,  C.  BZRTRAXD.     The  Theory  and  Practice  of  Scien- 
tific Management.    Boston:    Hooghton  Miffim,  1917. 

This  book  describes  the  work  developed  by  wot  modern  &iu«p   of 
led  by  Frederick  W.  Taylor, 


is  a  review  of 

11 


FREDERICK  W.  TAYLOR.  Principles  of  Scientific  Management. 
New  York:  Harper  &  Bros.,  1914. 

This  book  should  be  familiar  to  all  administrators,  as  in  it  Mr.  Taylor 
gives  an  account  of  his  pioneer  work  in  developing  a  science  of  man- 
agement. He  shows  clearly  that  these  principles  may  be  applied  to  all 
kinds  of  human  activities,  to  the  management  of  homes  and  of  the  various 
institutions  as  well  as  of  large  industrial  organizations. 

GILBRETH,  FRANK  B.  Motion  Study.  New  York:  D.  Van 
Nostrand,  1911. 

"  Standardizing  the  trades  is  the  world's  most  important  work  today 
and  motion  study  is  the  first  factor  in  that  work."  Mr.  Gilbreth  here 
shows  the  necessity  for  a  study  of  motions  in  building  up  better  standards 
of  work,  whether  it  is  housework  or  bricklaying.  The  book  is  well 
illustrated  and  each  phase  of  motion  study  carefully  worked  out. 

LABOR  PROBLEMS 

ALLEN,  CHARLES  R.  The  Instructor,  The  Man,  and  The  Job. 
Philadelphia:  Lippincott,  1919. 

This  book  discusses  the  best  methods  of  training  technical  workers. 
While  it  is  a  discussion  of  the  work  of  training  departments  in  industrial 
plants,  much  of  the  information  given  is  directly  applicable  to  training 
workers  in  any  vocational  activity.  In  housekeeping  and  food  service 
for  large  groups,  the  majority  of  the  workers  still  learn  by  the  "pick 
up  "  method.  They  would  be  much  more  competent  if  intentional  train- 
ing were  given  them,  and  Mr.  Allen's  book  will  be  found  helpful  in 
working  out  plans  for  this. 

BLOOMFIELD,  DANIEL.  Employment  Management.  New  York: 
H.  W.  Wilson,  1919. 

A  compilation  of  selected  articles  by  leading'  authorities  on  employ- 
ment management. 

U.  S.  BUREAU  OF  LABOR  STATISTICS.  Hours,  Fatigue,  and 
Health  in  British  Munition  Factories.  Bulletin  No.  221. 
Washington:  Superintendent  of  Documents.  (Price,  15 
cents. ) 

Adjustments  in  Sunday  labor,  output  in  relation  to  hours  of  work, 
industrial  fatigue  and  its  causes  as  they  were  observed  among  war- 
workers  will  offer  helpful  suggestions  for  those  battling  with  these  prob- 
lems in  peace  time. 

U.  S.  BUREAU  OF  LABOR  STATISTICS.  Industrial  Efficiency  and 
Fatigue  in  British  Munition  Factories.  Bulletin  No.  230. 
Washington:  Superintendent  of  Documents.  (Price,  20 
cents. ) 

12 


Recommendations  for  better  health  and  sanitation  in  industry  with 
practical  suggestions  in  regard  to  and  prevention  of  fatigue  are  con- 
sidered in  this  reprint. 

OILMAN,  STEPHEN.  Graphic  Charts  for  the  Business  Man. 
Chicago:  La  Salle  Extension  University,  1919. 

The  engineering  profession  has  for  many  years  recognized  the  uni- 
versal appeal  of  the  picture  in  making  use  of  graphic  charts  to  convey 
facts.  This  bulletin  discusses  the  use  of  the  various  types  of  charts  and 
the  principles  of  chart  making  in  such  a  way  that  readers  may  see  the 
possibilities  of  graphic  illustration  in  relation  to  their  own  particular 
business.  A  study  of  organization  charts  should  be  of  special  interest  to 
directors  in  our  own  field,  as  the  defects  of  any  organization,  however 
complicated,  are  much  more  apparent  when  it  is  reduced  to  chart  form. 

BRINTON,  WILLARD  C.  Graphic  Methods  for  Presenting  Facts. 
New  York:  The  Engineering  Magazine  Company,  1914. 

For  a  detailed  treatment  of  the  problems  of  chart  making,  readers 
are  referred  to  this  book.  The  art  of  showing  data  in  graphic  forms 
is  here  very  fully  illustrated,  and  the  book  is  particularly  useful  for 
our  purpose  because  of  the  fact  that  technical  terms  are  little  used 
and  also  because  a  consistent  effort  has  been  made  to  keep  the  whole 
book  on  such  a  plane  that  it  may  be  found  readable  by  those  having 
no  statistical  training. 

WOLF,  ROBERT  B.  Modern  Industry  and  the  Individual.  Chi- 
cago :  A.  W.  Shaw  Company. 

An  outline  of  the  philosophy  of  work  as  applied  to  the  daily  direction 
of  workers.  Shows  why  men  leave,  why  they  are  dissatisfied,  and  why 
they  take  no  interest  in  their  work.  To  Mr.  Wolf  labor  unrest  is  a  con- 
dition of  "  dis-ease,"  curable  only  by  providing  a  conscious  and  intelligent 
participation  by  the  worker  in  the  organization  to  enable  him  to  develop 
and  express  his  creative  powers  at  his  job. 

WOLF,  ROBERT  B.  The  Human  Relation  in  Industry.  Report 
of  an  Address.  Boston,  1034  Kimball  Bldg. :  Associated 
Industries  of  Massachusetts,  1919. 

This  report  should  be  of  particular  interest  to  all  employees  of  labor, 
at  a  time  when  so  much  difficulty  is  being  experienced  in  adjusting  labor 
conditions.  From  directors  of  large  group  living  activities  all  over 
the  country  comes  the  complaint  both  of  the  shortage  of  workers  and 
of  the  incompetency  of  large  numbers  of  available  workers.  Mr.  Wolf 
describes  very  vividly  an  experiment  in  working  conditions  developed 
by  himself  and  his  colleagues  in  a  large  pulp  factory,  which  brought  about 
most  encouraging  results  in  output,  in  equality  of  work,  and  in  the  spirit 
of  the  workers. 

13 


CAFETERIAS 

CRUM,  FREDERICK  C.    Restaurant  Facilities  for  Shipyard  Work- 
ers,   Washington :    U.  S.  Shipping  Board,  Emergency  Fleet 
Corporation,  1917. 
A    detailed   account   of    lunch    rooms    in    shipyards   giving    floor    plans, 

equipment,  business  administration  and  details  of  food  service. 

GEARY,  BLANCHE.  Handbook  of  the  Association  Cafeteria. 
New  York:  National  Board  of  the  Y.  W.  C.  A.,  1917. 

A  valuable  reference  for  cafeteria  workers,  discussing  in  some  detail 
the  organization  of  a  cafeteria,  business  procedure,  equipment  and  food 
service  problems. 

TREAT,  NOLA.  Cafeteria  Standards  and  How  to  Attain  Them* 
Minneapolis:  University  of  Minnesota  Extension  Depart- 
ment, 1920. 

A  short  bulletin  setting  forth  the  main  problems  of  cafeteria  manage- 
ment in  a  clear,  concise  way. 

POPE,  H.   A.     "A  Factory  Lunch  Room  That  Would   Please 

Hoover."     Factory -Magazine,  December,  1918. 
A  description  of  how  waste  was  eliminated  in  a  factory  lunch  room. 

GENERAL  ELECTRIC  COMPANY.  Bulletin  on  Lunch  Room. 
Schenectady,  N.  Y. 

A  description  of  the  equipment  and  organization  of  the  company's  lunch 
room,  with  the  business  forms  and  records  used. 

FOOD  PREPARATION 

NETTLETON,  BERTHA  E.  One  Hundred  Portion  War  Time 
Recipes.  Philadelphia:  Lippincott,  1919. 

A  collection  of  selected  and  tested  recipes  equally  suitable  for  peace 
time.  In  the  soups  and  sauces  cornstarch  and  rice  flour  are  used  for 
thickening  but  the  combined  weight  of  these  in  wheat  flour  will  give 
the  same  result. 

SMEDLEY,  EMMA.     Institution  Recipes.     Revised  edition.     Pub- 
lished by  author,  6  East  Front  St.,  Media,  Pa.,  1919. 
A  collection  of  tested  recipes,  given   for  the  most  part  in  ISO-portion 
quantities.     The  protein  and  caloric  value  of  each  recipe  are  given. 

14 


SMITH,  FRANCES  LOWE.     Recipes  and  Menus  for  Fifty.     (1913.) 
More  Recipes  for  Fifty.     (1918.)     Boston:    Whitcomb  & 
Barrows. 
The  recipes  are  well  selected  and  have  been  tested. 

GENERAL  ELECTRIC  COMPANY  (National  Lamp  Works).    Prep- 
aration of  Foods  for  Factory  Service  Departments.     Cleve- 
land, 1915. 
This  booklet  gives  menus  and  recipes  used  in  the  company  lunch  rooms. 

FOOD  AND  DIETETICS 
ROSE,  MARY  S.     Feeding  the  Family.     New  York:  Macmillan 

Co.,  1917. 

A  valuable  reference  in  diets  and  menu-making  for  the  dietitian  as  well 
as  for  the  housewife. 

ROSE,  MARY  S.     Everyday  Foods  in  War  Time.     New  York: 

Macmillan  Co.,  1918. 

Equally  applicable  to  peace  time.     Valuable  as  a  briefer  reference  on 
foods  and  diet. 

GRAVES,  LULU.     Modern  Dietetics.     Modern  Hospital  Publish- 
ing Co.,  1917. 

A  study  of  feeding  the  sick  in  hospitals  and  homes,  with  a  considera- 
tion of   feeding  problems   in   health. 

CARTER,  HOWE  AND  MASON.     Nutrition  and  Clinical  Dietetics. 

Philadelphia:    Lea  &  Febiger,  1917. 
A  valuable  reference   for  the  hospital  dietitian. 

McCoLLUM,  E.  V.     The  Newer  Knowledge  vf  Nutrition.     New 

York:    Macmillan  Co.,   1918. 
Recent  research  with  regard  to  the  value  of  certain  foods. 

LUSK,   GRAHAM.      The  Elements   of  the  Science   of  Nutrition. 

Philadelphia:    W.  B.  Saunders  Co.,  1919. 
Important  for  hospital  dietitians. 

JOSLIN,  E.  P.     Diabetic  Manual.     Philadelphia:    Lea  &  Febiger, 

1919. 
Invaluable  in  diabetic  diet  work. 

PATTEE,  ALIDA  F.     Practical  Dietetics.     Mount  Vernon,  N.  Y., 

1914. 
A  suitable  text-book  for  nurses,  in  practical  dietetic  work. 

15 


HOUSEKEEPING  METHODS 

BALDERSTON,  L.  R.  Housewifery.  Philadelphia:  Lippincott 
Co.,  1919. 

The  various  phases  of  the  subject  are  treated  in  a  carefully  detailed 
way  and  include  plumbing,  heating  and  labor-saving  appliances,  household 
supplies  and  furnishings,  cleaning  and  renovation  methods.  The  book  is 
very  fully  illustrated. 

U.  S.  BUREAU  OF  STANDARDS,  DEPARTMENT  OF  COMMERCE. 
Safety  for  the  Household.  Circular  No.  75.  Washington: 
Superintendent  of  Documents.  (Price,  15  cents.) 

A  most  valuable  bulletin.  It  presents  the  risks  in  the  careless  and 
often  ignorant  use  of  gas,  electricity  and  combustibles.  It  suggests  simple 
methods  of  caution  to  protect  life  and  property  from  such  hazards  and 
stimulate  interest  in  public  measures  that  provide  safety  for  the  household 
and  the  community. 

BROADHURST,  JEAN.  Home  and  Community  Hygiene.  Phila- 
delphia: Lippincott  Co.,  1919. 

This  is  a  very  satisfactory  treatment  of  the  subject  in  a  practical, 
non-technical  way — a  brief,  comprehensive,  popular  and  accurate  state- 
ment of  the  things  we  ought  to  know. 


16 


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